Pressed Chicken With Okra Succotash Recipes

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PEPPER-JACK CHICKEN WITH SUCCOTASH



Pepper-Jack Chicken With Succotash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 ounces pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped
2 large skinless, boneless chicken breasts (12 ounces each)
1 tablespoon olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 tablespoons Cajun spice blend
Vegetable oil, for the grill
1 cup frozen lima beans, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime

Steps:

  • Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
  • Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
  • Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash

Nutrition Facts : Calories 462, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 120 milligrams, Sodium 1,018 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 48 grams

CAJUN CHICKEN WITH OKRA



Cajun Chicken with Okra image

Quick dinner of chicken and okra, Cajun-style.

Provided by Michellea Southern David

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 teaspoons vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
⅔ cup low-sodium chicken broth
2 cloves garlic, crushed
¼ teaspoon salt
⅛ teaspoon cayenne pepper
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons water
1 ½ tablespoons all-purpose flour
¼ teaspoon hot pepper sauce
2 cups cooked long-grain white rice

Steps:

  • Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
  • Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.4 g, Cholesterol 65.3 mg, Fat 6.3 g, Fiber 2.8 g, Protein 29.5 g, SaturatedFat 1.3 g, Sodium 730.2 mg, Sugar 7.2 g

PRESSED CHICKEN WITH OKRA SUCCOTASH



Pressed Chicken With Okra Succotash image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 10

1 whole chicken (about 3 1/2 pounds), cut into 10 pieces
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 ounces okra, cut into 1/2-inch-thick slices
8 ounces frozen lima beans, thawed and drained
2 ears corn, kernels cut from cob (about 1 1/2 cups)
1/2 green bell pepper, ribs and seeds removed, chopped (3/4 cup)
1/2 small red onion, thinly sliced
2 tablespoons red-wine vinegar
1/3 cup fresh basil leaves, chopped, plus more for serving

Steps:

  • Season chicken with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Swirl in 1 tablespoon oil. Add chicken, skin-side down. Top with a parchment round; weight with another heavy skillet and canned goods. Cook until golden on skin side, about 5 minutes. Reduce heat to medium-low. Flip chicken; cook (with parchment and weighted skillet) until a thermometer inserted into thickest part of thigh (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer to a plate, reserving pan juices.
  • Return skillet to medium-high heat. Swirl in remaining 1 tablespoon oil. Add okra, beans, corn, bell pepper, and onion; season with salt and pepper. Cook, stirring, until vegetables are golden in spots, about 5 minutes. Remove from heat; stir in vinegar, then basil. Serve chicken with succotash, pan juices, and more basil leaves.

BARBECUE CHICKEN WITH SUCCOTASH



Barbecue Chicken with Succotash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skin-on, bone-in chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
1/2 cup apple cider
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon plus 1 teaspoon dijon mustard
3 tablespoons unsalted butter
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 red bell pepper, chopped
1 10-ounce package frozen corn
1 10-ounce package frozen baby lima beans

Steps:

  • Position a rack in the upper third of the oven; preheat to 425 degrees F. Season the chicken with salt and pepper and place on a foil-lined rimmed baking sheet. Roast until the skin is golden and crisp, about 30 minutes.
  • Meanwhile, make the barbecue sauce: Combine the cider, ketchup, Worcestershire sauce and 1 tablespoon mustard in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 15 minutes.
  • Melt the butter in a large skillet over medium heat. Add the scallion whites, bell pepper, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables soften slightly, about 5 minutes. Add 1/4 cup water, the corn, lima beans and the remaining 1 teaspoon mustard. Bring to a simmer and continue cooking until the vegetables are tender, about 10 minutes. Stir in the scallion greens.
  • Turn on the broiler. Brush the chicken with the prepared barbecue sauce and broil until the sauce is thick and bubbling, about 3 minutes. Serve with the succotash.

Nutrition Facts : Calories 550 calorie, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 134 milligrams, Sodium 857 milligrams, Carbohydrate 45 grams, Fiber 8 grams, Protein 48 grams

SUPER EASY SOUTHERN OKRA SUCCOTASH



Super Easy Southern Okra Succotash image

This is one time that frozen vegetables work better than fresh. You can play with different spices if you like, it's very forgiving. A finely diced Jalapeno is good for a little bite. Butter works well to replace the bacon drippings, or you can live longer (if not better) and skip the fat all together! Add Sausage and serve over rice for a great main dish! Update! I've made this often substituting fresh okra, but I just made it for the first time with fresh corn right off the cob. I added the corn raw a little before the okra and just heated it through. It was fantastic! Crisp and sweet!

Provided by Chief Jack

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons bacon drippings
1 cup frozen corn, thawed
1 cup frozen butter beans, thawed (Limas)
1 (15 ounce) can diced tomatoes with juice
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
salt and pepper
2 cups frozen cut okra, still frozen

Steps:

  • Add the first six items to a sauce pan and heat covered.
  • Add the frozen okra and heat covered, on low, until it's hot and just tender.
  • Add the salt and pepper to taste and serve.

Nutrition Facts : Calories 192.7, Fat 7.4, SaturatedFat 2.7, Cholesterol 6.1, Sodium 320.4, Carbohydrate 29.7, Fiber 5.3, Sugar 2.5, Protein 5.8

BAKED CHICKEN AND OKRA



Baked Chicken and Okra image

An old fashioned, plain, country-style dish with whole chicken pieces, okra, tomato and rice, baked til the chicken falls off the bone and makes it's own sauce.

Provided by HOMEKEEPER

Categories     Main Dish Recipes     Casserole Recipes

Time 2h10m

Yield 10

Number Of Ingredients 7

2 cups uncooked white rice
1 (3 pound) whole chicken, cut into pieces
2 (28 ounce) cans whole peeled tomatoes, chopped, juice reserved
2 cups small fresh okra
2 bay leaves
5 cups chicken broth
salt and black pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper.
  • Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.

Nutrition Facts : Calories 348.1 calories, Carbohydrate 39 g, Cholesterol 58.2 mg, Fat 10.8 g, Fiber 2.7 g, Protein 23 g, SaturatedFat 3 g, Sodium 282.9 mg, Sugar 4 g

MOM'S SAUSAGE SUCCOTASH



Mom's Sausage Succotash image

Not sure if there are any okra fans out here, but I LOVE the stuff. Growing up in the South, there was always okra around when the garden started producing, and this was a favorite of mine!! This is my Mom's Sausage Succotash, made healthier with turkey sausage. I sometimes swap out veggies, like a poblano for the green pepper, but usually I add what is listed. I also make a vegetarian version I will post as well.

Provided by CookingBlues

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 (14 ounce) package smoked turkey sausage, sliced in rounds
2 tablespoons olive oil
1 yellow onion, diced
1 green pepper, diced
1 red bell pepper, diced
2 stalks celery, diced
3 cups fresh tomatoes, diced or 1 (14 ounce) can diced tomatoes, with juice
1 (15 ounce) can kidney beans, drained and rinsed
2 cups okra, chopped (can be fresh or frozen)
1 cup fresh corn (could use frozen or can)
1 cup fresh zucchini
2 -3 garlic cloves, minced
1 cup chicken or 1 cup vegetable broth
2 dashes Worcestershire sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon cajun seasoning (I use Tony Chachere's BOLD Creole Seasoning)
2 dashes hot sauce, to taste plus some to serve
cooked rice, for serving

Steps:

  • Brown sausage, onion, celery, and peppers in oil.
  • Add all the remaining ingredients and simmer covered 20-30 minutes until okra is tender.
  • Taste the broth about 10 minutes into cooking, and add more seasoning to taste.
  • Serve over cooked rice, and add a few extra dashes of hot sauce to taste.

Nutrition Facts : Calories 282.5, Fat 12.2, SaturatedFat 2.6, Cholesterol 43.7, Sodium 1250.7, Carbohydrate 29.2, Fiber 8.2, Sugar 10.4, Protein 16.8

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